This one is the one I am asked for the recipe the most often from friends, but it feels like cheating every time I make it.
In a pot, saute a chopped onion, some whole chillis, and some garlic.
Add cans of various beans (rinsed if you are feeling industrious). I like pinto, kidney, black, navy, and chickpeas.
Add two cans of tomatoes, crushed, chopped, whole, whatever.
Add a little soy sauce, balsamic vinegar, mushroom sauce (the kind that is fake oyster sauce, or use oyster sauce).
A large dollop of honey (say 2 or 3 tablespoons)
and finally some spices. I usually go for Newfie Savory, black pepper, a ton of chilli powder and paprika.
You may have to add some water too. Simmer until you are hungry. Serve with goat cheese.
]]>If I’m doing it stovetop and I think it’s going to take a while to cook (tough beef: flavorful and cheap!) I may more than cover it with liquid so that I’m adding liquid less often. It depends on if I have potatoes or other thickening agents in, too. I do it uncovered on the stovetop so it loses more liquid in the process.
]]>Still, that’s common sense, and you have a lot of latitude.
]]>My mom’s “working mom” Lemon Chicken, easily adapted as gamer food:
Set oven for 350. Wash and poke baking potatoes and chuck them in.
Take several bone-in and skinned (necessary for flavor in this recipe) chicken breasts, one per person. Quarter a lemon and squeeze the juice and rub the lemon over the breasts. Season to taste (my mom’s version uses freshly ground black pepper, thyme, and Lawry’s seasoned salt.) Chuck in oven about 15 minutes after the potatoes have gone in. Bake skin-up so they get nice and crispy.
Go off and play Halo for 40-50 minutes. The breasts are done when you can cut into the thickest part and the flesh is white and the juices run clear.
Serve with a salad or steamed broccoli or nuke some veggies in the microwave. If you’re feeling fancy, you can defat the roasting pan juices and make a quick pan sauce. The especially gluttonous (me!) can just pour the pan drippings into the baked potatoes.
]]>Lazy chickpea soup
4-5 cloves of garlic, roughly chopped
Two 15 oz cans of chickpeas, drained
One 14.5 oz can of diced tomatoes
4 cups vegetable broth
rosemary leaves (a teaspoon or so)
dash of cayenne
a few tablespoons olive oil
grated Reggiano or other sharp cheese like Park provolone
Heat the olive oil in a saucepan. Fry garlic until golden. Add can of tomatoes. Crush rosemary in heel of your hand and add it to the tomatoes. Cook for a few minutes. Dump in chickpeas, cayenne, and broth. Play something for 20-30 minutes. Eat soup topped with cheese; sop up liquid with chewy bread.
]]>Cook noodles in boiling water for three minutes.
DO NOT PLAY HALO: The noodles will overcook.
Rinse noodles in cold water.
Add somen sauce out of a bottle with drawings of crustaceans on it.
If you’re feeling fancy, chop some scallions and put ‘em on top.
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